One Pot Chicken and Orzo Skillet

One pot Chicken and Orzo is a dish brimming with kitchen magic. It utilizes plenty of pantry staples you most likely already have, is made in just one skillet, and ready start to finish in under an hour.

Jump to:

• How to Make One Pot Chicken and Orzo
• Recipe Notes
• Storing and Reheating
• Morzo!
• One Pot Chicken and Orzo with Peas
• Ratings

There are two kinds of one pot meals. There’s the kind you make when life is chaos, and you’re pulled in a million directions, but you still have to cook dinner, so you need a recipe that’s not going to require a lot of time and energy to prep, make, and clean up.

And then there’s the kind you make when life is chaos, and you’re pulled in a million directions, but you still have to cook dinner, so you need a recipe that allows you to step away from said chaos for a minute, maybe with a glass of wine and some Taylor Swift cranked in your earbuds, and just lean in to the instructions in front of you.

Our one pot chicken and orzo skillet is the latter.

You don’t need to think too much about it, but you do need give it your attention. And honestly, attention is necessary anytime you’re cooking orzo. Much like regular babies, you can’t really leave baby pastas to their own devices or you wind up with mush. Take from that what you will.

Now, that doesn’t mean this meal isn’t simple. On the contrary, most orzo recipes are definitely beginner friendly. Like most pastas, orzo is the perfect base to marry an array of flavors. And even with a longer ingredient list, there’s no fanfare here – I guarantee you’ve got most of these ingredients on hand.

Orzo recipes with chicken are a particular favorite since chicken also makes a good “blank slate.” Take lemon chicken orzo soup. That’s not just lemon making it so slurpable – there’s thyme, bay leaf, peas, parsley, and more. Our chicken and orzo skillet similarly showcases a variety of flavors that sing in perfect harmony. All you need to do is carry the tune.

How to Make One Pot Chicken and Orzo

One pot chicken and orzo isn’t a set-it-and-forget-it recipe, but it is a great recipe for getting into the family dinner zone feeling. Sear the chicken until golden brown, then toast the orzo in the residual fat to develop extra flavor. Clocking in around one hour prep to plate, this recipe is a complete one-pot meal that’s perfect for weeknights.

1. Pat the chicken thighs dry, then season generously with Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
2. Sear the chicken on both sides until a golden brown crust forms, then remove from the skillet.
3. Add the orzo and onion and saute for 3 minutes, stirring frequently. Add the garlic and cook 1 minute more.
4. Pour in white wine to deglaze the skillet, scraping up any browned bits from the bottom. Keep scraping and simmering until the bottom of the skillet looks “clean”.
5. Add the chicken broth and increase the heat to high. Bring to a boil, then reduce to a simmer.
6. Nestle the chicken and a thyme sprig into the orzo, then cover and simmer for 15 minutes.
7. After simmering, the broth should be mostly absorbed, the orzo should be cooked through, and the internal temperature of the chicken should register at least 165°F using and instant read thermometer.
8. Once again, remove the chicken and set on a plate to rest.
9. Stir in the parmesan cheese, frozen peas, and lemon juice. Stir until the cheese melts into a creamy sauce and the peas are warmed through.
10. At this point taste for seasoning – add salt, pepper, or more lemon juice to taste until the flavor sings.
11. Return the chicken to the skillet and garnish with fresh thyme leaves.
12. Plate the chicken with the orzo and serve right away. Enjoy!

Recipe Notes

• DO use chicken thighs instead of chicken breasts. Chicken thighs are thin, so they cook quickly. They’re also fattier than chicken breasts, so they’re more forgiving in general.
• DO remove any excess fat deposits from boneless thighs – the fat won’t have long enough to render and will become gummy and chewy.
• DO use kitchen shears to make removal a breeze! Simply trim away fat from around the edges of your chicken thighs.
• DO unfold chicken thighs – laying them flat will ensure even cooking in less time.
• DO thoroughly dry the chicken before seasoning. Moisture is the enemy of crispiness! Dry chicken thighs will sear more quickly and evenly than chicken that has not been properly prepped.
• DO NOT skimp on the seasoning! Make sure the entire surface of each skinless chicken thigh is coated to ensure the best flavor.
• DO saute the orzo before simmering – it lends a deep, toasted flavor to the dish.
• DO use a large 12″ skillet. A smaller skillet will prevent a good sear (the chicken will steam if crowded), and you’ll want plenty of space in the pot as the orzo cooks and expands.
• DO use a dry white wine, not sweet. While the alcohol will cook off, the wine will season the orzo and sweet wines do not work well with savory flavors. If you don’t drink wine, substitute an additional half cup of chicken broth.

Storing and Reheating

Like most pasta dishes, orzo doesn’t freeze well, but the leftovers do reheat beautifully!

Store leftover chicken and orzo in a sealed container in the fridge for up to 3 days. Add 2 tablespoons of chicken broth per serving, then reheat in the microwave in 30-second increments, stirring the pasta occasionally, until lightly steaming and warmed through.

Morzo!

Are you addicted to orzo yet? Us too! It’s a magical little baby pasta that we serve year-round.

• In the summer, make a crisp, rainbow colored mediterranean orzo salad or creamy parmesan orzo with tomatoes and zucchini.
• In the spring, reach for lemon orzo with veggies or lemon chicken orzo soup.

Did you make this chicken and orzo skillet? I’d love to know how it turned out! Leave a comment and a rating below.

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